Cider Review: Right Bee Cider Clementine Barrel Aged Series

I hear from my mom that daffodils are striving several inches from the ground in her yard in Kentucky. I witnessed some upstate daffodils just barely poking their heads above the soil; that was on the one day we had bare ground between different blankets of snow. Surely this means that Spring will arrive, perhaps even before too terribly long. But for right now, I’m grateful for the warmth of friends and loved ones. 

This past week, the cider community launched #OpenThatCiderBottle across a few social media platforms, directing all of us to take the time to look at the cider we have and choose something special. We then opened our ciders and shared the stories of what makes the bottles meaningful or exciting. I’m all about using and enjoying the good things we have. I shared Right Bee Cider’s Clementine from the Barrel-Aged Series, because it was a surprise gift from my cider friend Matt. 

Matt not only shared a lovely cider with me, but he helped me out with some supplies I needed for an art project that is still in process. As soon as I put out the call for help, he answered and got me not only what I needed but this cider too. I feel touched by his perceptive generosity! And what an intriguing cider; I’ve never gotten to review anything by Right Bee Cider before. 

Right Bee Cider is based in Chicago by Katie Morgan and Charlie Davis in 2014. Here’s how they describe themselves as cider producers, “We are passionate about the art of cider-making, made by hand with natural ingredients and sustainable practices. Our cider brought us together, and we hope it continues to bring others together as well.”

I’m so excited to share my thoughts on the limited-release Clementine (Barrel Aged Series).

You can visit the cidery website here: https://www.rightbeecider.com/

I don’t have a lot of info about the cider, but it is “Aged in Thornton Distilling Dead Drop Bourbon Barrels.” The ABV is 6%. 

Appearance: intense warm copper, brilliant, fine bubbles

Oh, this color is amazing. I’ve never seen a cider with such a deep warm copper hue. It’s brilliant with fine visible bubbles.

Aromas: cherries, apricots, butterscotch, old paper

The Clementine has aroma notes of old paper, cherries, and apricots.  I also smell minerals, water, and intense butterscotch. There’s a rich apple concentration that reminds me of fruit on the equipment after it has been pressed; juices that have dried and intensified. I get notes of barrel and dust as well.

Dryness/sweetness: Off-dry

I find it a little challenging to determine sweetness level in barrel aged ciders. I’m perceiving a more complex set of qualities that all affect one another. This cider has a lot going on in multiple dimensions, but it’s not notably sweet. At the same time, it’s also not bone-dry, so I’ll call it off-dry and acknowledge the imprecision!  

Flavors and drinking experience: fruity acid, buzzy, gently bitter

The first impression I get is that this cider is in some ways like an oaked Chardonnay. The Clementine tastes refreshing, acidic and not too tannic. The cider rises with a little wave of gentle bitterness a second or two after the initial taste. I find the texture petillant, with a silky body. I appreciate the wonderful interactions between bright fruity acid and the dark barrel notes. The whole experience is full and complex with a long dark pleasant finish.

I had my co-tasters investigate for diacetyl acid, because I’m not particularly sensitive to it, but they assure me that the buttery-ness is barrel-y not popcorny or oily.

Though the barrel characteristics are emphatic, they do not unbalance the drinking experience. Another wine reminder arrived in the buzzy sense of alcohol, but this remains absolutely clearly a cider, just one with a few wine-like characteristics.

I enjoyed the Clementine with wonderful companionship and a funky tasty cheese. Yet again, I must say that I am thankful for friends, family, loved ones. A special bottle shared with special people made for a very warm and cozy night.

Cider Review: Snowdrift Cider Co.'s Cornice

Whew! I don’t know about you, but much of the United States just made it through the #bombcyclone (Bombogenesis) and Winter Storm Grayson. It was snowy, windy, and seriously cold. Mostly, this was terrible. But this kind of weather really is perfect for curling up at home in a cozy fashion. And nothing goes better with cozying up than a glass of cider. And this time, it may have been the only way I survived cabin fever. Today, I'm sharing my thoughts on one of the ciders that helped us in the cold.

I've not reviewed anything by Snowdrift Cider Co. before because I simply never see it for sale. I've been curious about them for ages. I finally picked up a bottle when traveling to San Francisco. They are based in Central Washington State on the Columbia River where they grow apples, make cider, and keep a tasting room open on weekends. Their orchard dates back to the 1960s and includes eating apples, heritage apple varieties, crabs, and apples best used for cider. The cidery dates from 2008.

I love this excerpt of how they introduce themselves and their cidermaking:

All of our ciders start with tree ripe fruit that we carefully crush and ferment. Often unsightly and a challenge to eat fresh, the French, English and old American cider apple varieties we grow to make our ciders carry intense aromatic flavors that shine through fermentation and aging. As the cider ages through the cold snowy winter, the bitter tannins that made the fruit so edgy while fresh give way to soft, complex and surprising flavors that linger and evolve on the palate. Our ciders are best served at a cool room temperature.

You can learn more on the company's website: http://www.snowdriftcider.com/

Today's cider is the Barrel-Aged Cornice. Here's the official description:

In our region, winter winds whip layers of snow into majestic formations called cornices. They hang in a gravity-defying balance, ready to cascade at any moment into a rushing avalanche. We wanted to craft a cider to carry these traits… So we aged cider in oak barrels, knitting tannins and aromas into an avalanche of flavors. Notes of bourbon vanilla, fall fruit and toffee coalesce in this off-dry cider.This cider's smooth complexity and luscious vanilla-toffee notes pair well with grilled meets, pulled pork, bacon-wrapped dates, as well as rich desserts. Alcohol 7.5% by volume.

Appearance: brilliant, deep copper, few bubbles

I don't see a lot of visible bubbles, here but I see some and an intense color. I love that deep copper hue. It's totally brillliant, as my bookshelf picture demonstrates clearly. 

Aromas: ripe apples, paper, dust

The Cornice smells bracing and bitter, though the apple presence in the aroma is undeniable. Something about the smell strikes me as brittle; I think perhaps its the barrel that gives the cider a wooden note. I could even call it paper or pencil shavings. Other notes make me think of a stone cracking. And yet amidst these hard things, I can still smell soft apples, wispy smoke, and vanilla.

Sweetness/dryness: Off dry

This cider is very nearly dry, and perhaps you could call it dry. I think its fruitiness makes me perceive it as off dry in a very natural and reserved way.

Flavors and drinking experience: high acid, plummy, warm, golden

Oh, this is a rich one! The Cornice offers up high acid zing but so much more. Some of the flavors remind me of rich golden dried fruits like sultanas or apricots. Some of the richness comes from beautiful fruit esters that make the cider feel so plummy.

Yes, I'd call it off-dry but with a lingering warmth because of the barrel qualities I'd be curious to know the actual levels of residual sugars, but not much.

Other flavors include baking spices, caramel, buttered toast crumbs. As for the mouthfeel, there are tannins and gentle bubbles. The high ABV makes it feel fuller still in the mouth. This is a decidedly decadent cider with fullsome fruitiness and powerful booziness. It just sweeps in from all sides, offering a pleasant degree of complexity, but not overpoweringly so. I found it extremely pleasing with a hearty vegetable stew and warm cats. I didn't eat the cats. They just sat on me.

Cider Review: Angry Orchard's The Old Fashioned +Plus Ryan Burke in Wine Enthusiast!

I spent my weekend in the backyard. Our cool front has given my end of Summer gardening extra motivation. Trimming, weeding, mowing, and adding a few perennials to my herb beds kept me busy. But when you absolutely wear yourself out by late afternoon, it makes the subsequent shower and relaxation even better. And those are the conditions under which I tried this week's cider: Angry Orchard's Old Fashioned. This is part of their Orchard's Edge line.

Everyone knows Angry Orchard, so I'll just save their introduction. I'm guessing most readers have met this well-represented cidery before. But, I will recommend going to their website, even if you think you know the brand well. You can find out about their ciders, upcoming events, cocktails and recipes (my favorite): http://www.angryorchard.com/. If anyone has tried the Cinnful Pie, let me know. That's at the top of my list for Butternut Squash now.

Some of my previous Angry Orchard reviews include:

Walden Hollow: http://alongcameacider.blogspot.com/2016/09/cider-review-angry-orchards-walden.html

Knotty Pear, another offering from the Orchard's Edge line: http://alongcameacider.blogspot.com/2016/06/cider-review-angry-orchards-knotty-pear.html

Stone Dry:http://alongcameacider.blogspot.com/2015/10/cider-review-angry-orchard-stone-dry.html

A roundup of Strawman, The Muse, and Traditional Dry: http://alongcameacider.blogspot.com/2014/05/roundup-of-angry-orchard-reviews.html

Elderflower: http://alongcameacider.blogspot.com/2013/06/cider-review-angry-orchards-elderflower.html

But more about this Orchard's Edge offering,the Old Fashioned.

One of my favorite shows of all time, Mad Men, features a bartender making an old fashioned in the first scene of the show. Its the definition of a classic drink with bourbon or whisk(e)y, bitters, citrus, and sugar. This cider incorporates many of those elements. Let's take a look at the official description.

The Old Fashioned is made with a blend of American apples and is aged on oak with dried tart cherries, California grown navel orange peel, and charred bourbon barrel staves, offering citrus and cherry aromas with a a bright apple flavor and slight vanilla notes.The Old Fashioned is made with a blend of American apples and is aged on oak with dried tart cherries, California grown navel orange peel, and charred bourbon barrel staves, offering citrus and cherry aromas with a bright apple flavor and slight vanilla notes. It has lasting tannins and a full, round mouthfeel.

Other facts to know about this cider include its ABV of 6.5%. The Old Fashioned is made with culinary apples including: “Gala, Fuji, Red Delicious, Golden Delicious and Granny Smith.” This cider is available year-round.  One last caveat. This cider was a review sample shared with me a while ago.

Appearance: sunflower yellow, brilliant, tiny bubbles

Ooh pretty! This cider poors a warm sunflower yellow. Its color is edging into peach. I'd call the cider brilliant, and I can see a medium amount of very tiny bubbles.

Aromas: bread, peaches, oranges, and apples

The aromas wafting up from my glass include lots of fresh fruit: apple, peach, and orange. Equally prominently lots of clean bready yeast aromas abound. The cider smells sweet.

Sweetness/dryness: sweet

As expected, the Old Fashioned is sweet.

Flavors and drinking experience: fruity, cherry, body, punch like

The Old Fashioned doesn't remind me of the drink (thankfully) but it does come across like a punch. There are lots of fruit notes and some real body in this cider. The fruitiness is dominated by lots of cherry. I'm not much of cherry person, but the bourbon barrel element keeps that balanced well. I love the orange, which remains easy to pick out of the crowd of flavors. No one element is too strong and instead the impression remains integrated. Best thing, there's a teensy hint of bitterness that I like.

Its not very cider like, but that's the like Orchard's Edge line. I think that's the point. Angry Orchard wants to experiment.

I can see lots of folks enjoying this on late nights while bonfire sitting. I can just imagine smelling fire and sitting on a log while sipping this. Or I can recommend it as I had it on my porch after some over-enthusiastic late summer yard work. Ouch. This cider was a relief indeed when paired with summer yard noises and a cool breeze.

And hey, good cider news! Ryan Burke of Angry Orchard just made Wine Enthusiast Magazine's list of 40 under 40 Tastemakers. They write him up with some gorgeous photos: https://www.winemag.com/content/40-under-40-2017-ryan-burk/

He totally deserves this honor, and he's bringing cider to the eye and tastebuds of new folks right and left. Kudos!

Cider Review: Liberty Ciderworks Manchurian Crabapple SV Cider

Rick Hastings and Austin Dickey are the main folks behind Libery Ciderworks. They make cider, run a tasting room with bottle shop, and maintain a cider club for Liberty Ciders. All of this happens in Spokane, Washington. They care tremendously about local fruit and apple-centered cider. From looking at the website, it appears they make several single varietals.

This is how they describe themselves:

Located in the largest apple-growing region on the continent, Liberty Ciderworks is all about the apple, showcasing the diversity and wonders of locally grown fruit. From well known apples like McIntosh and Jonathan to rare, cider-specific fruit like Kingston Black and Dabinett, Liberty ciders put apples in their proper place: Front and center. 

We started Liberty Ciderworks in 2013 with a simple, two-part mission: 1) Using apples from local farms and fields to create unique, wonderful ciders, and 2) Sharing them with friends and neighbors across the great Pacific Northwest.

Read more about this growing cidery online: http://libertycider.com.

Today's review is of their single varietal Manchurian Crabapple Cider.

I've not reviewed any Liberty Cider before, but this bottle was a review sample shared with me at Cider Con. It has been waiting far too long in my fridge, but there are enough unusual things about this cider that I wasn't quite sure when to open it.

The website's official description reads, “Manchurian Crabapple SV Cider - 12.5% ABV

Tiny Manchurian crabapples deliver intense black cherry and vanilla flavors in this port-style cider. Pair with cheesecake or other creamy dessert for an OMG moment. (GLINTCAP 2015 Silver Medal Winner).”

And on the bottle I found a slightly different description, “No larger than a cherry, the Manchurian Crabapple packs a huge flavor punch. Ready for one of the most full-bodied, intensely-flavored ciders you’ll ever encounter? This semi-sweet, single-varietal cider is for you. Enjoy on its own as a digestif, with soft artisan cheeses, or with rich, creamy desserts. Still (non-carbonated).”

These features, high ABV, single-varietal, and sure to be intense are both the pull to this cider but also why I wasn't quite sure on which occasion to bring it out. I expected it would be different and exciting.

Appearance: warm sunset orange, transparent, thick

Holy unusual closure, Batman! This cider has a reusable half cork under a foil. I don't see that very often. Looking at the cider in my glass, it's dark red-orange and obviously viscous. It looks like a dessert cider. I'd call it transparent for clarity.

Aromas: cooked apple, dust, caramel

The Manchurian Crabapple smells sweet and a bit oxidized, like cooked apples. I also get notes of cocoa powder, baking spices, stone dust and— something fiery, like a tanginess, or as my co-taster suggested, something a little dangerous.

Sweetness/Dryness: semi-sweet

I know the label says sweet, but this tastes like so much more than sweet to my perception. I'd call it semi-sweet tempered by extremly high tannins. Take that as you will.

Flavors and drinking experience: boozy, tannic, complex

This cider takes a moment to speak—the first second of tasting seems preparatory, but when it hits it's EXTREMELY flavorful. I notice both very high acidity and a high level of tannins. The acidity is not a thin piercing acid, but more of a broadly ardent one, while the tannins are earthy, thick and leathery. The mouthfeel is richly syrupy, not as sweet as advertised, but still a reasonable dessert cider in that it leaves your lips sugary.

I also noticed that this cider feels a bit hot—the high abv comes across clearly. The Manchurian Crabapple reminds one of sundried tomatoes as well as cooked apples. The aftertaste reminds me much more of apple cider syrup. There's dusty graham cracker element, perhaps oxidization, that does mellow the experience. Its a still cider and one that perhaps needs to be still in order to work. Bubbles might just make it too much. Both my co-taster and I deem this a sipping cider; its one to consume slowly and relaxedly. I tried a big swallow—large sips take on a woodier note, and are more or less overwhelming! Pair with anything creamy, rich, and mild.

I had my glass of cider with dark chocolate caramel brownies and the companionship of my favorite co-taster. We had our calendars open to start planning for fall, because it's already time to start doing this. This complex cider certainly did do a lot to help me relax into that idea. 

Along Came A Cider Goes to England Pt. 3: The Cider Tap

Here comes the last post about my glorious trip to England and the ciders consumed there. By the time we rode the train out of Cornwall, we'd walked more than one hundred miles. My husband and I had about a day to enjoy London before flying home, and I hoped we could manage one more cider adventure. Luckily we were able to find The Cider Tap.

You can read about the place at their website: http://www.eustontap.com/pages.php?navid=9

On my way in.

 The building is a victorian gatehouse, making it very small but tall, which gives the place a snug and intimate feel. The cider list was too big to fit easily into one photo, so I took two to capture the whole range of cider chalked up on the board.

I started with a half pint of Severn's Kingston Black. (To read about Severn, check out their website: http://www.severncider.com) I chose this one because the Kingston Black is one of rare apples with all of the necessary characteristics to be wonderful single-varietal cider. In the glass, this cider looks hazy and dark. It smells horsey and tannic with hints of bruised grapes. Once I actually started drinking the cider, I was struck with its amazing mouthcoat. My amazing cider helper/husband and I noticed hints of cucumber, pea shoots, and honeydew melon through an intense dryness and tannin blast. It is a challenging and exciting cider that shows its characteristics best in big draughts rather than delicate sips.

Next, we really wanted something sparkling after the severity of the Kingston Black. I chose Orchard Pig's Reveller. (http://www.orchardpig.co.uk/index.php) I noticed lots of fruit and vanilla in the aromas. It reminds one of citrus and fruit salad. This makes for some extremely easy drinking. Tasty! On the finish there is a subtle edge of bitter strawberry that makes the whole thing more complex and interesting. Medium tannins and medium body and relatively low acid.

In my other hand, you can see the Hawke's Urban Orchard Medium. This cider has a fairly low abv of 4.5%. (Their very attractive website is here: http://wearehawkes.com/hawkes) I can tell from the number of exclamation marks on my notes and my own memories, that this was our favorite of the evening. It smells yeasty and almost yogurty but also bakey and bready. It does not smell like fruit. The taste develops really interestingly. At first it is funky and salty, but after those flavors start to intensify it goes into its medium sweetness. I get notes of banana and caramel in this phase; it just reminds me of Bananas Foster! But that's not all; it also shows off some leafy tannins, notes of blackberries, and medium sparkle.

We finished our cider exploration for the evening with one last half pint: this time of the Sheppy's Oakwood. (http://www.sheppyscider.com) It smells tannic and oaked immediately and mouthwateringly. It also smells like overripe apples. I get some leatheryness and fresh bread as well. Tastes were dominated by tannins; it's sweet at first and then there is a quick tannic burst. The bigger the drink the dryer it tastes. I get some nectarine, pineapple and a subtle sugarcane finish. It is tart and zingy with some spice on the palate. Very very interesting and good.

This was a great evening and a simply fantastic way to end our trip!

Oh, British ciders, how I do love you!

Along Came A Cider Goes to England: Scrumpstock!

At last the time has come, and I get to write about my trip to England! I knew when we planned a hiking trip on the South Coast Path in Cornwall, I wanted to find a way to include at least a bit of cider adventuring. My first discovery was a cider festival going during our trip called Scrumpstock. 

 
For my readers unfamiliar with the term scrumpy, the festival is likely called Scrumpstock as a way to combine the cider term scrumpy with a hint of a reference to Woodstock, hence Scrumpstock. Scrumpy references a particularly English style of cider, but one without a clear and agreed upon definition. Wanna start a fight? Get a bunch of folks together and ask them to define scrumpy. It might mean unfiltered cider. Or cider made from apples allowed to fall on the ground before being harvested. Or cider made from juice pressed with layers of hay. Or cider only from a particular region of England. Or craft cider made in small batches with no big industrial shortcuts. And I'm afraid all of these characteristics only scratch the surface. I'm happy to hear other scrumpy characteristics in the comments; I dare you to find one I've never heard before. I'm sure they exist.

Here's a link to the festival's homepage, where one can read more about Scrumpstock: http://www.scrumpstock.co.uk

This is how the organizers succinctly explain the festival.

The Scrumpstock festival at the Exmouth Rugby Club in South Devon took place from the 15th to the 17th of May, with a wide range of quality Cider from carefully selected producers, excellent live music and much, much more.

Festivities run from 6pm Friday, until 6pm on the Sunday.

This was our weather for Saturday at Scrumpstock. I could barely believe it! Gorgeous brilliant blue skies, warm sun, and crisp breezes. We couldn't have asked for better. Enough about atmosphere and context, bring on the ciders. But how was I to choose amongst this bounty? I decided to stick to only dry and medium and only apple, no other fruits added. Mind you, this was still going to give me far more ciders than I could easily try in a day, especially when the smallest serving size was a half pint.

This is the view from behind the bar; the cider choices stretched from wall to wall, all guarded by stuffed scarecrows. My first for the day was Tricky Cider Dry. (http://www.trickycider.com/about-tricky-cider/)

The cider smells yeasty, appley and a bit bruised. I also get a ton of farmhouse and fermentation aromas. Wow, they aren't kidding to call this dry! This cider is still, dry, and astringent! I wanted to enjoy what's different about English ciders while I'm here and this is a great plunge into that territory. It looks hazy and rich in the glass and tastes leathery, citrusy, woody, grassy and farmy. Awesome.

Next, we tried Red Hen, a medium still cider from Worley's (http://www.worleyscider.co.uk). This is what they say about it:

A blend of early-season bittersweets and sharps at ABV 6.5%. Offered as a Medium, the two main characteristics of this cider are fruity apple and spice. This is a very similar blend to what we use for our popular bottled Premium Vintage cider.
A powerful fruity character is ensured by using only 100% apple juice in every batch. As always at Worley's, the freshly pressed golden cider apple juice is run into vessels and allowed to slowly ferment under the action of natural yeasts in a cool, dark barn before racking off and maturing for several months.

 This was one of my favorite ciders of the day. I got some familiar homemade apple sauce aromas along with some intriguing tart/sour notes. This cider had great balance and awesomely rich mouthfeel. It was a true medium, which is a good bit drier than many ciders labelled medium in the United States (and England too, as I was to learn later). This had a lot more acidity than the Tricky cider and some fun floral components while being cleaner than average. Simple but pleasing.

At this point, it was time for food and my husband and I shared our first Cornish Pasty: a cheddar, potato, and onion pasty. The angels sang. The earth stood still. Perfection had been reached. The combination of cider and pasty make everything wonderful. Read about them for inspiration; eat them and change your life: http://en.wikipedia.org/wiki/Pasty

After that, and some fantastic trampoline bouncing, we were ready for another round of half pints. We chose  Devon Mist (by Sandford Orchards) and Venton's Skippy's Scrumpy (dry).

You can read about Venton's Devon Cider here: http://www.ventons.co.uk  and Sandford Orchards here: http://www.sandfordorchards.co.uk

The cider on the left is the Devon Mist, and I chose it because I was ready for a sparkling cider. Most of the ciders on offer at Scrumpstock were still (non-sparkling). It smells grassy, fresh, cold, with notes of both apple and tropical fruits. This tastes more like a sweet than a medium to me with relatively low acid and surprisingly low levels of tannins. Sweet and lightly and lightly sparkling it has notes of fresh apple and pear and asian pear aplenty.

On the right, we have Skippy's Scrumpy by Venton's. this cider smells a bit salty, earthy, sweaty with some apple skin notes. I love the creamy mouthfeel caused by the combination of high tannins and high acid. It is a bit leathery and not completely dry. This didn't have barnyard in the flavor, though the smell led me to expect it. I like the orange peel bitterness and subtle sparkle.

After these, we had some delicious cupcakes and walked around town a bit before returning in time to see The Go Go Cult (http://www.thegogocult.com/GoGoCultSite/Welcome.html). While it was a bit surreal to enjoy gothabilly music at a daytime outdoor festival; I enjoyed them tremendously, and I know I wasn't the only one.

 
Our last cider of the day of was Hunt's Farm Cider Medium (http://www.huntscider.co.uk) . It smelled barny, nutty, and mild, and like freshly washed apples. Another still cider, but this one more clear than many. I noticed huge levels of tannins and flavors like maple, oak, burnt matches, with some tartness and good body. Really interesting thing about this cider is that it is a completely wild ferment that gets aged two years before release. This couldn't be more different than a lot of the ciders here, and both styles have their distinct advantages.

There were so many great ciders and vendors, I truly wish I could have tried them all. Scrumpstock was a fantastic day filled with good tastes and glorious sunshine.

Cider Review: Eden Sparkling Dry Cider

I'm home from England! But I'm still doing vacation laundry and sorting photos, so England posts will have to wait just a little bit longer. For now, my first not-ice cider by Eden Ice Cider Company from Vermont. 

Eleanor and Albert Leger bought a farm in northern Vermont and started making ice cider about 8 years ago. I first encountered their ice ciders at NYC cider week's salon in 2012, and I've followed them since then.

You can read about the company, their apple varieties, and about the process of making ice cider on their website: http://www.edenicecider.com

But, I'm not reviewing an ice cider; I'm instead reviewing Eden's Sparkling Dry Cider. Frankly I don't think I've tasted enough ice ciders to even attempt reviewing one, so I'm thrilled to have access to something by Eden that I know enough to approach and review.

This is how the company describes their first non-ice cider: Eden Sparkling Cider Dry.

Eden Sparkling Dry Cider is made with locally grown apples, including traditional heirloom and cider varieties. 50% of the blend is Kingston Black, a classic British cider variety.

The cider is fermented and aged in French oak puncheons for a year, then bottled with a secondary fermentation that is created with additional juice rather than sugar. After another 6 months each bottle is hand-disgorged in a careful process that removes the yeast but retains the vibrant natural effervescence of the in-bottle fermentation.

The finished cider has 8.5% alcohol as a result of using true cider variety apples that have higher beginning sugar levels than typical dessert apples.

Eden Sparkling Dry is full-flavored, tannic, clean and very dry with a champagne-like mouth feel and bright acidity. It is a wonderful accompaniment to food, including barbecue, cheeses, grilled fish and especially oysters!    

Appearance: brilliant, active bubbles, rich deep gold color

The bubbles I can see the glass appear tremendously active, and I can see them well because this cider is so brilliant. Beautiful to behold.

Aromas: overripe apples, wood, minerality

This cider smells rich, sweetly tannic, with a hint of wood phenolics. But it also smells clean. The way my husband described it that it has aromas of barn but not horse.

Dryness/sweetness: Dry

This is seriously dry. Dry and tannic. Dry and tannic and flavorful. Whoa.

Flavors and drinking experience: astringent, herbal, tannic, bubbly, exciting

Eden's Sparkling Dry Cider tastes serious astringently dry. Wow! It almost removes the moisture from your face. It's also barny, almost medicinal but more herbal in a rosemary way. The cider tastes rich and like green bitter herbs. It also offers tons of fine and intense bubbles; it is very bottle conditioned. I love how very tannic, but not phenolic this cider tastes. It is really good,but not crisp and refreshing, more severe and thoughtful. The flavors feel saturated and concentrated. Take big sips—the balance is better this way.

To get a big more specific, it has high tannins and high acid; they keep each other in check. The cider sweetens very gently in the finish, which is broad and lingering, but clean. In a rare way, it shows both an extreme of its style and a sense of balance.This is not a cider for beginners or soda-drinkers.  8.5 ABV, British style, and with a decidedly rustic kick. I love it!

Cider Review: South Hill Cider's Hypothesis (available only at Cider and Beer Together At Last)

This review is a little different than most that I written. Mostly because this cider was served only for one evening. The cider maker described it as basically impossible to replicate, at least with any expectation of consistency. So, instead of telling my wonderful readers about what I thought of a cider they might choose to drink, I'm instead describing an experience I shared with those us who were at the Ithaca Beer Company and tried South Hill Cider's Hypothesis. 

Photo Borrowed from Ithaca Beer Company

I apologize in advance because this cider was really really good.

Because this is the first time I've reviewed a South Hill Cider here's a bit of background. South hill refers to a specific part of Ithaca and South Hill Cider went professional in 2014 though they've been making cider for far longer. Here's how South Hill Cider introduces the cider maker and the company. 

Steve Selin, the cidermaker, apple picker, and community orchardist has been bottling his own cider since 2004.  Collaborating with neighbors to help maintain and reclaim wild trees and forgotten orchards for use in cider making has been a labor of love for years... The apples from these trees, plus bittersweet and heirloom apples from other small orchards, enable us to give every bottle of cider the solid foundation needed for world-class ciders. I made around 200 cases in 2013 and am making around 600 in 2014.

Photo borrowed from South Hill Cider

and here's the larger philosophy behind South Hill Cider:

At South Hill Cider, our apples come from wild trees, abandoned orchards and orchards of high quality cider apples. Using traditional cider-making techniques we create timeless well-balanced ciders. We are planting our cider orchard on a peaceful hilltop to be part of a harmonious ecosystem that relies on diversity and fertility as its foundation.  South Hill Cider produces ciders with individuality, quality, and elegance reflecting the terroir of our beautiful Finger Lakes region.

You can read about the ciders you can buy of theirs here on the website: http://www.southhillcider.com

South Hill Cider's Hypothesis: This is a single cask cider made from a blend of wild fermented cider, pitched yeast cider, hops and whole tart cherries. 

Appearance: cloudy, peach nectar

This looks like the fancy peach or apricot nectar at fancier grocery stores. It is completely cloudy and shows a small ring of bubbles at the top edge of the glass.

Aromas: Barnyard, leather, wood, fruit

I love how much barnyard and fermentation comes across here. I can smell leather, barn wood, and only a ghost of fresh fruit aroma remains.  There are milder notes like honey and overripe cherries, but also a bit of shoe polish. It rather works together almost like a warm peachy musk in scent.

Sweetness/dryness: Dry

Dry, but so much more than simply dry.

Flavors and drinking experience: sour, bitter, astringent, exciting, petillant

This cider, though unique, tastes very British to me but also like a sour beer. The cherries were entirely subsumed by the fermentation process, so they add fresh tart fruitiness but not specific cherry flavor. The connection to Flemish-style sour beer comes through clearly. With its decidedly beery slant, I can't help tasting sourdough bread. All in all the flavors are very wild. Like the cherries, I think the hops contribute to the overall impression but don't really have their own distinct voice, at least not until the finish.

The astringent qualities wow me by being so through the roof yet so delightful. I love how very funky and bitter this cider tastes. Wow. The finish cleans up with piney hops. Of the fruit notes, I tastes grapefruit the most. This cider does remain balanced despite its bitter wildness. I get the same effect in small and large sips alike. Rather mild bubbliness, such that I would call this petillant. Too much would overpower the complexity of the flavors. I can taste some yeast, but not it is not overly yeasty.  Both the levels of tannins and acid are relatively high. The the cask conditioning has a lot to do with the tannins, but I know Steve Selin uses some very tannic fruit as well. I heard wildly positive comments from everyone I spoke to who tried the cider. I loved it!

Here's the menu from Ithaca Beer Company's event, Cider and Beer Together at Last. I had a fantastic time. I tried more than just the South Hill Ciders and enjoyed everything I had. The turnout impressed everyone, proving that cider, beer, fun music and delicious food go very well together indeed.

Reviewing Ciders for Winter: Tilted Shed Ciderworks' Barred Rock Barrel Aged Cider

Perhaps this season's last review of cider that I think will be specifically appropriate for winter. Wow. We've come through a good one this year, but Spring is undeniably coming. Between snow storms things are really melting, plus I've seen both snow drops and crocus. But back when I drank this cider, Barred Rock Barrel Aged Cider, I chilled it outside in the two feet of snow on the ground, and I simply needed to serve it with cider bread and veggie chili. You can even see some snow clinging to the bottle.

I chose the Barred Rock Barrel Aged Cider by Tilted Shed Ciderworks to become part of my winter cider series because of its barrel aging. I've had a few barrel aged ciders before. What they tend to have in common is a strong sense of warmth, sometimes smoke, and interesting savory notes. It is a really neat sub-category.

Here's the list

http://alongcameacider.blogspot.com/2014/04/cider-review-sonoma-cider-anvil-bourbon.html
http://alongcameacider.blogspot.com/2014/01/cider-review-woodchucks-private-reserve.html
http://alongcameacider.blogspot.com/2013/12/cider-review-crispin-georgia.html
http://alongcameacider.blogspot.com/2013/12/cider-review-thistly-cross-whisky-cask.html
http://alongcameacider.blogspot.com/2014/05/cider-review-virtue-ciders-mitten-and.html

Similarly I have a previous review of a Tilted Shed Cider that appeared earlier in this series. I sampled their January Barbeque which is a smoked cider. Here's a link to that post: http://alongcameacider.blogspot.com/2015/03/reviewing-ciders-for-winter-tilted.html

And you can read more about the company at their website: http://www.tiltedshed.com

Here's the official description with loads of info from Tilted Shed Ciderworks.

9% ABV • Only 84 (750ml) & 150 (375ml) cases produced • Released November 2014
A savory sipper, Barred Rock is a blend of late-season Sonoma County heirloom and cider apple varieties slowly fermented in the New England style, then aged for over 3 months in Tennessee bourbon barrels. Heady butterscotch on the nose, plush mouthfeel, clove, amaretto, and vanilla notes, and a long, rich finish. This cider was fermented to dryness, no backsweetening, so your palate will experience all that the barrel aging has to offer, without any cloying effects.  This is dessert in a glass, but it's also delectable with apple crisp, figs, and rich cheeses. Let this warm up to 60 degrees or more, don't be afraid. The warmer, the more decadent. Serve in a white wine glass.

Appearance: Dark red gold, glittering

As recommended, I found a white wine glass for this cider and the glass really shows it off visually. Gorgeous! Just off brilliant. The bubbles travel in the tiniest lines up to the top and mostly show just at the bottom of the glass, like someone tossed a handful of gold pebbles into the glass. The color reminds me of tangerines, orange leaves in the fall, and the shiniest of new pennies.

Aromas: barrel, sweetness, minerals

The Barred Rock smells like whiskey barrels and s'mores, so a very grownup camping trip! I also the distinct sweetness of aroma that makes me think of marshmallow, syrup, and fruity depths. Separately I can smell hints of tannins which so often come across to me as dust and minerals.

Sweetness: Dry

This is hard to quantify as either sweet or dry because it has so much going on that is neither. But I'll call it dry yet extremely flavorful.

Flavors: alcohol burn, dry, extremely fine bubbles, tannins, Very little fruit.

The Barred Rock plays all over with flavors of wood and caramel and booze notes. It has a sense of whiskey barrel burn, which isn't really a plus for me but might be for some folks. I do like the dryness and texture; dry dry bubbliness is something I dig. Whoa, continuing, I can barely get over how boozy this is. I'm glad I'm drinking it with food! My pairings are cider bread and veggie chili which I would recommend with this cider. And it is definitely warming, making it a perfect way to wrap up this list of ciders for winter!